Yeasts from a traditional ferment Rabil: Molecular and physiological characterization
Author:
Publisher
Academic Journals
Subject
General Medicine
Link
https://academicjournals.org/journal/IJBMBR/article-full-text-pdf/126488468675
Reference37 articles.
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4. Carrau F, Gaggero C, Aguilar PS (2015). Yeast diversity and native vigor for flavor phenotypes. Trends in Biotechnology 33(3):148-154.
5. Corbett KM, de Smidt O (2019). Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis. Food Science and Technology International 25(8):671-679.
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Yeast-based solutions in controlling plant pathogens;Biocatalysis and Agricultural Biotechnology;2024-06
2. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso;Microorganisms;2023-03-21
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